JPWO2018151242A1 - Water-soluble Tatsuta Fried Mix - Google Patents

Abstract

Provide Tatsuta-age fried food that retains the unique look and texture of Tatsuta-age even after a lapse of time after cooking. One or more selected from oxidized starch and acid-treated starch, 10 to 40% by mass; one or more selected from phosphate-crosslinked tapioca starch and phosphate-crosslinked potato starch, 40 to 80% by mass; A water-soluble Tatsuta-fried mix containing 3% by mass.

Description

  The present invention relates to a water-soluble type Tatsuta fried mix.

  Tatsuta fried is a kind of fried chicken, which is a cooking method in which corn starch is sprinkled on seasoned ingredients and then oiled or a cooked dish thereof. Tatsuta is deeply brown and white due to the point of seasoning with seasonings such as soy sauce on the ingredients, the point of using potato starch (starch) instead of wheat flour for the ingredients, and the manufacturing method. It is characterized by having a peculiar appearance like powder. And by these characteristics, fried Tatsuta is distinguished from general fried chicken using flour as a clothing material. Tatsuta fried has a high moisture content and thin outer garments compared to general fried chicken made from flour. As a result, fried Tatsuta has a crispy and crispy and unique texture, while the moisture gradually shifts to the garment over time after oiling, making the garment softer and unique. Has the disadvantage of being easily lost.

  There has been proposed a method for producing Tatsuta fried garments by adhering a dressing solution obtained by dissolving potato starch powder in water to the ingredients instead of applying the starch to the ingredients. The Tatsuta fried made using the garment liquid can improve the above-mentioned drawbacks of Tatsuta fried produced by sprinkling with the starch of the starch by increasing the thickness of the garment, but on the other hand, the garment is too hard. Have a problem.

  Improvement technology for Tatsuta fried dressing has been proposed. Patent Document 1 includes starch, less than 15% by weight of edible oil and fat, an emulsifier and / or a foaming agent, and water as a coating liquid for fried Tatsuta fried wind, and has a predetermined viscosity. The dressing liquid is described. Patent Document 2 does not contain unmodified underground starch, contains etherified cross-linked potato starch and phosphate cross-linked starch. A type of fried mix is described.

  On the other hand, in general fried chicken and tempura with wheat flour as a clothing material, starch has been added to the clothing material. Patent Document 3 describes a dressing material for deep-fried foods such as fried chicken, tempura, and fried food that contains wheat flour, oxidized starch, and swelling-suppressed starch in a specific ratio. Patent Literature 4 describes a water-soluble type fried mix containing specific amounts of wheat flour, oxidized starch, phosphoric acid cross-linked starch and baking soda. However, even if these garments are used, a fried food having a unique appearance of Tatsuta fried is not obtained.

Japanese Patent Laid-Open No. 2005-160312 JP 2009-72128 A JP 2011-254785 A Japanese Patent Laying-Open No. 2015-223119

  The present invention relates to providing a Tatsuta fried food that can maintain the unique appearance and texture of Tatsuta fried even after the time has elapsed since cooking, as well as immediately after cooking, and to provide a clothing material for producing the same.

  The present inventors have formulated and blended specific types of modified starches in specific amounts, and by using a dressing obtained by dissolving a water-mixed mix containing an emulsifier, Tatsuta even after a long time after cooking It was found that a fried Tatsuta fried chicken with a unique appearance and texture was obtained.

Therefore, the present invention includes one or more types selected from oxidized starch and acid-treated starch and 10 to 40% by mass, and one or more types selected from phosphoric acid crosslinked tapioca starch and phosphoric acid crosslinked potato starch. A water-soluble type Tatsuta deep-fried mix containing 0.1 to 3% by mass of an emulsifier is provided.
The present invention also provides a Tatsuta fried batter containing the water-soluble type Tatsuta fried mix.
The present invention also provides a method for producing Tatsuta fried using the water-soluble type Tatsuta fried mix or the Tatsuta fried batter.

  According to the present invention, Tatsuta fried can be produced by a simple operation of dissolving the Tatsuta fried mix of the present invention in water and adhering it to the ingredients, and then oiling it. The Tatsuta fried chicken manufactured using the Tatsuta fried mix of the present invention has a thick powder-like and textured appearance like a Tatsuta fried but has a good texture with crispy tooth brittleness. And has good adhesion to clothing materials, and little deterioration in quality over time after fried. Moreover, since the manufacturing method of the Tatsuta fried food of this invention uses a batter, compared with the manufacturing method of the Tatsuta fried food using a mix of a glare type, workability | operativity is favorable and it can reduce the dirt of fried oil.

  The water-soluble type Tatsuta fried mix of the present invention comprises at least one selected from oxidized starch and acid-treated starch, at least one selected from phosphate-crosslinked tapioca starch and phosphate-crosslinked potato starch, and an emulsifier. , Each contained in a predetermined amount.

  In the present specification, “water-soluble type Tatsuta deep-fried mix” refers to a mix for preparing a liquid or paste-like Tatsuta deep-fried batter (clothing liquid) by mixing with a liquid such as water. More specifically, the mixture is mixed with a liquid such as water to prepare a liquid or paste-like batter (clothing liquid), and then used in the production of Tatsuta fried by attaching the batter to ingredients and irrigating it. This is a mix.

  The “Tatsuta fried” produced using the Tatsuta fried mix according to the present invention refers to a fried product produced by oiling after attaching a material mainly composed of starch to ingredients. Well-cooked Tatsuta fried has the unique appearance of having a powdered garment. The term “powder blowing” of clothing in the present specification means that there is a portion that appears to be powdered whitish on the surface of the fried clothing. The powder-blown portion has a color contrast with the brown-fried periphery or expands from the surface of the garment to form irregularities on the entire garment, thereby improving the appearance of Tatsuta fried. Moreover, the well-powdered Tatsuta fried garment has a crispy and brittle texture.

  The oxidized starch used in the present invention is starch obtained by oxidizing starch with an oxidizing agent such as sodium hypochlorite and hydrogen peroxide. The acid-treated starch used in the present invention is starch obtained by treating (esterifying) starch with an acid such as acetic acid or octenyl succinic acid. Examples of acid-treated starch include acetic acid starch and octenyl succinic acid starch. The oxidized starch or acid-treated starch used in the present invention may be starch that has been subjected to both oxidation treatment and esterification treatment, and examples thereof include acetylated oxidized starch. The starch used as a raw material for the oxidized starch and the acid-treated starch is not limited in its kind, and usually used raw starch such as potato starch, tapioca starch, sweet potato starch, corn starch, waxy corn starch, wheat starch, rice Although starch etc. are mentioned, potato starch and tapioca starch are preferable. Commercially available products may be used as the oxidized starch and the acid-treated starch.

  In the present invention, the oxidized starch and the acid-treated starch can be used either alone or in combination. The total content of the oxidized starch and the acid-treated starch in the Tatsuta fried mix of the present invention is 10 to 40% by mass, preferably 15 to 25% by mass, based on the total mass of the mix. If the content is less than 10% by mass, the clothes of the garment will be poor and the resulting fried Tatsuta may become sticky. On the other hand, if the content exceeds 40% by mass, the batter will adhere to ingredients. Tend to decrease, or the resulting Tatsuta fried garment tends to be too hard.

  The phosphoric acid cross-linked starch used in the present invention is obtained by cross-linking hydroxyl groups of glucose residues of starch with phosphoric acid. Examples of the phosphate cross-linked starch contained in the Tatsuta fried mix of the present invention include acetylated phosphoric acid cross-linked starch, hydroxypropylated phosphoric acid cross-linked starch, and phosphoric acid monoesterified phosphoric acid cross-linked starch. Further, these phosphoric acid crosslinked starches may have their uncrosslinked hydroxyl groups esterified or etherified. Tapioca starch or potato starch is used as the starch used as a raw material for the phosphoric acid crosslinked starch used in the present invention. By using these starches as a raw material for phosphate-crosslinked starch, the fried food can not only have a distinctive appearance of fried Tatsuta, but also a brittle food that makes Tatsuta fried crisp even after time has passed since cooking. A feeling can be maintained. The phosphate cross-linked starch used in the present invention can be produced, for example, by treating raw tapioca starch or potato starch with a known phosphorylating agent such as sodium trimetaphosphate or phosphorus oxychloride according to a conventional method. Alternatively, commercially available products may be used for the phosphate-crosslinked tapioca starch and phosphate-crosslinked potato starch used in the present invention.

  In the present invention, the phosphoric acid crosslinked tapioca starch and the phosphoric acid crosslinked potato starch can be used either alone or in combination. The total content of the phosphate-crosslinked tapioca starch and phosphate-crosslinked potato starch in the Tatsuta deep-fried mix of the present invention is 40 to 80% by mass, preferably 55 to 70% by mass, based on the total mass of the mix. If the content is less than 40% by mass, the resulting fried Tatsuta will tend to be sticky or have a sticky texture between the clothing and ingredients, while the content exceeds 80% by mass. Then, the adhesion of the batter to the ingredients tends to be reduced, or the resulting Tatsuta fried garment tends to be too hard.

  The Tatsuta deep-fried mix of the present invention contains an emulsifier in addition to the processed starch. The use of an emulsifier further improves the texture of the clothes, so that the texture of the resulting fried Tatsuta is more preferable. As the emulsifier, known ones such as lecithin, sucrose fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester can be used alone or in combination, but selected from lecithin and sucrose fatty acid ester. One or more types are preferred, and a combination of lecithin and a sucrose fatty acid ester is more preferred.

  Content of this emulsifier in the Tatsuta deep-fried mix of this invention is 0.1-3 mass% in a mix total mass, Preferably it is 0.3-2 mass%. When the content exceeds 3% by mass, not only the taste of the resulting fried Tatsuta is lowered, but the clothes tend to be too brittle and have a non-crisp texture.

  The Tatsuta fried mix of the present invention may contain flour in addition to the above components. By adding a small amount of flour to the Tatsuta fried mix of the present invention, the texture of Tatsuta fried garments can be further improved. The Tatsuta deep-fried mix of the present invention contains wheat flour in an amount of less than 20% by mass, preferably 10% by mass or less, more preferably 7% by mass or less, and further preferably 2-7% by mass in the total mass of the mix. Can do. If the content of wheat flour is 20% by mass or more, the appearance and texture of the resulting Tatsuta fried may be negatively affected. The flour used in the Tatsuta deep-fried mix of the present invention may be any kind of flour such as strong flour, medium flour, thin flour, durum flour, and these may be used alone or in combination of two. You may use the above together. It is preferable to use heat-treated wheat flour as the wheat flour because it can prevent the clothes from becoming too hard. The heat treatment method may be either dry heat treatment or wet heat treatment.

  The Tatsuta fried mix of the present invention may further contain a swelling agent. By adding an expanding agent to the Tatsuta fried mix of the present invention, the crunchy texture of the obtained Tatsuta fried garment can be enhanced. As a swelling agent, a well-known swelling agent containing baking soda or baking soda, baking powder, a spatula, etc. can be used. The content of the expanding agent in the Tatsuta deep-fried mix of the present invention is 2% by mass or less, preferably 1.5% by mass or less, based on the amount of sodium bicarbonate in the total mass of the mix. When the content of baking soda exceeds 2% by mass, the clothing becomes too brittle and has a texture that is not crunchy, so the balance between the ingredients of the resulting fried Tatsuta and the texture of the clothing tends to be disrupted. Moreover, there is a tendency for the adhesion of the clothes to the ingredients to decrease.

  The ryuta fried mix of the present invention may contain other starches than the oxidized starch, acid-treated starch, phosphate-crosslinked tapioca starch, and phosphate-crosslinked potato starch. Examples of the other starches include raw starch and processed starch other than the oxidized starch, acid-treated starch, phosphoric acid cross-linked tapioca starch and phosphoric acid cross-linked potato starch, and preferably raw starch. The raw material for the other starches is not particularly limited, and examples thereof include potato starch, tapioca starch, sweet potato starch, corn starch, waxy corn starch, wheat starch, and rice starch. The content of the other starches in the Tatsuta fried mix of the present invention is 49.9% by mass or less, preferably 25% by mass or less.

  In addition to the above components, the Tatsuta fried mix of the present invention includes other components as necessary, for example, flour other than wheat flour; egg flour such as whole egg powder and egg white powder; thickener; salt, powder soy sauce, Fermented seasonings, sugars, powdered miso, amino acids and other seasonings; spices; flavors; nutritional ingredients such as vitamins; colorants; one or more selected from powdered oils and fats, etc. . The kind and content of the other components used in the Tatsuta deep-fried mix of the present invention can be appropriately adjusted according to the desired characteristics of Tatsuta deep-fried. For example, appropriate seasonings, spices and the like can be blended according to the flavor of fried Tatsuta (eg, Chinese, Japanese, Western, etc.). The content of the other components in the Tatsuta deep-fried mix of the present invention is preferably 5 to 30% by mass, more preferably 5 to 20% by mass in the total mass of the mix. The Tatsuta fried mix of the present invention is preferably in the form of powder or granules.

  Tatsuta fried ingredients produced using the Tatsuta fried mix of the present invention are not particularly limited to meat such as chicken, pig, cow, sheep, goat, seafood, vegetables, etc., but meat and seafood are Is preferred.

  When manufacturing Tatsuta fried using the Tatsuta fried mix of this invention, the mix of this invention is previously mixed with liquids, such as water, and a liquid or paste-like batter (clothing liquid) is prepared. Tatsuta fried food can be manufactured by adhering this batter to ingredients and oiling it. Examples of the liquid used in preparing the batter from the Tatsuta deep-fried mix of the present invention include water and other liquids other than water (for example, milk, broth, boiled juice, etc.). It can use individually or in mixture of 2 or more types. The amount of the liquid used in preparing the batter may be adjusted according to the type of ingredients, but generally, 100 parts by mass of the mix and 70 to 200 parts by mass of the liquid are mixed. To do. Preferably, the mix and the liquid are agitated and mixed to prepare a uniform batter.

  After preparing the batter containing the Tatsuta deep-fried mix of the present invention in the above procedure, immerse the appropriate size of ingredients in the batter, or spray, apply, pour or drop the batter on the ingredients. Then, the batter is adhered to the surface of the ingredients. Next, fried Tatsuta can be produced by oiling the ingredients to which the batter is attached according to a conventional method (for example, at 160 to 180 ° C. for about 2 to 8 minutes).

  EXAMPLES Hereinafter, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.

(Test Example 1)
The raw materials shown in Tables 1 to 3 were mixed so that the mixes of Production Examples 1 to 17 were produced. 100 g of each mix was mixed well with 100 cc of water to prepare a batter. Twenty chicken pieces of 25 g / piece were put in each batter and entangled well. Chicken thighs with batters were fried with salad oil heated to 170 ° C. for 4 minutes to produce fried chicken Tatsuta. Whether freshly fried Tatsuta fried (left at room temperature (about 25 ° C.) for 5 minutes) and Tatsuta fried left at room temperature for 3 hours was evaluated as to whether or not they had the quality of Tatsuta fried. In the evaluation, evaluation was performed by 10 panelists according to the following evaluation criteria, and an average value was obtained.

<Evaluation criteria>
(Appearance of clothing)
5: There is unevenness in the entire garment, and it is very good. 4: Nearly the entire garment has unevenness, and it is good. 3: The garment is slightly thick or slightly thin, but there are some unevenness. 2: The garment is slightly thick. Slightly or slightly thin, unevenness is slightly insufficient, clothing is thick or thin, unevenness is insufficient, extremely poor (powder feeling of clothing)
5: It seems that powder is blown over the entire garment. Very good. 4: It seems that powder is blown over almost the entire garment. Good 3: It is like powder is partially blown over the garment. Slightly good 2: Slightly unsatisfactory part of the garment that was blown with powder 1: Slightly unsatisfactory 1: No part of the garment that was dusted with powder
5: Crispy and brittle and favorable brittle hardness overall, very good 4: Crispy and brittle and brittle hardness, good 3: Crisp and brittle brittle hardness slightly less, slightly good 2: Crisp and brittle hardness Slightly soft and sticky or slightly hard texture, slightly poor 1: No crunchy tooth brittleness, soft and sticky or too hard texture, extremely poor

  By the same procedure, the mix of Comparative Examples 1-6 was manufactured using the raw material shown to Tables 1-3, the fried chicken was manufactured using this mix, and the quality was evaluated.

  The evaluation results of Production Examples 1 to 17 and Comparative Examples 1 to 6 are shown in Tables 1 to 3.

(Test Example 2)
Mixes having different kinds of oxidized starch, acid-treated starch or phosphoric acid cross-linked starch were produced. That is, the mix of the manufacture examples 18-19 and the comparative examples 7-8 was manufactured in the same procedure as the manufacture example 3 except having used the raw material shown in Table 4. Using these mixes, fried chicken was produced in the same procedure as in Test Example 1, and the quality was evaluated. The results are shown in Table 4. Table 4 shows the results of Production Examples 3 and 14 again.

(Test Example 3)
Using the raw material containing flour shown in Table 5, the mixes of Production Examples 20 to 25 were produced in the same procedure as Production Example 3. Using these mixes, fried chicken was produced in the same procedure as in Test Example 1, and the quality was evaluated. The results are shown in Table 5. Table 5 shows the results of Production Example 3 again.

(Test Example 4)
As shown in Table 6, the amount of the emulsifier was changed, and the mixes of Production Examples 26 to 29 and Comparative Examples 9 to 10 were produced in the same procedure as Production Example 3. Using these mixes, fried chicken was produced in the same procedure as in Test Example 1, and the quality was evaluated. The results are shown in Table 6.

Claims (5)

  One or more types selected from oxidized starch and acid-treated starch, 10 to 40% by mass, one or more types selected from phosphoric acid crosslinked tapioca starch and phosphoric acid crosslinked potato starch, and emulsifier 0.1 Water-soluble type Tatsuta deep-fried mix containing 3% by mass.   Furthermore, the Tatsuta deep-fried mix of Claim 1 containing a raw starch.   Furthermore, the Tatsuta deep-fried mix of Claim 1 or 2 which contains wheat flour in the quantity below 20 mass%.   A batter for fried Tatsuta containing the water-soluble type Tatsuta fried mix according to any one of claims 1 to 3.   A method for producing Tatsuta fried using the water-soluble type Tatsuta fried mix according to any one of claims 1 to 3 or the Tatsuta fried batter according to claim 3.